Slow-Cooked Duck Legs in Red Wine

According to the old Gascon cooks, the secret of a great salmis is in the reheating over a three- or four-day period. Each day the meat is slowly reheated, simmered, cooled, and degreased. The flavors mellow more each time. The flesh turns meltingly tender. Don’t be put off by this small amount of extra work. This recipe is one of the finest renditions of salmis that I have tasted in the Southwest. The flour-based sauce is not to be scoffed at. It holds the wine flavor through